Migas (Tortillas with Egg)

Toddlers can be weird when it comes to food. My little one currently dislikes eggs in almost every form, be it fried, scrambled or poached. Eggs need to be disguised in fried rice, pasta and baked goodies. It is the same with bread or else I would have happily made PBJs every day!

One morning, I decided to scramble eggs with tortilla strips because I had read about the Tex-Mex dish ‘Migas‘ somewhere. It was an instant hit with my toddler who didn’t even realize that it had eggs or bread.

Tex-Mex Migas (Tortillas with Scrambled Eggs)

The Spanish word ‘Migas‘ means ‘crumbs‘ in English. It is a breakfast dish traditionally found in the Spanish cuisine. This is a great way to use eggs, bread, meat and veggies in your breakfast. I have often made Migas using sausages, potatoes, bread, tortillas, bell peppers etc. Here is a simple recipe for Migas.

Ingredients

Tortillas – 2

Diced Onions – 1 medium

Slit Green Chillies – 1

Eggs – 2

Black Pepper Powder – 1/4 tsp

Salsa – 2 tbsp

Milk – 1 tbsp

Butter – 2 tbsp

Boiled Corn – 1/4 cup

Tomato Ketchup – 1 tbsp

Shredded Mozzarella Cheese – 2 to 3 tbsp

Salt – to taste

Preparation Method

Heat butter in a big non stick pan and saute onions and green chillies until the onions turn translucent.

Cut the tortillas into small strips and keep aside.

Beat the eggs with salsa, milk, black pepper and salt to taste.

Throw in the tortillas to the pan and saute for a few minutes until it gets crispy.

Reduce heat to medium and add the beaten eggs.

Add tomato ketchup and mix well.

Scramble thoroughly until the eggs are cooked and mixed with the Tortilla pieces.

Add the cooked corn to the pan and toss everything together.

Add the shredded cheese and allow it to melt before removing from heat.

Comments

If it’s a Mexican version, tortillas make sense. Here in Spain “migas” is made with day old bread, chopped chorizo, garlic, oil and paprika. The egg part is a new thing. The dish comes from the middle ages when bread and chorizo was all a lot of people had in winter…and lucky to get the chorizo! The 16th century name for “bacon and eggs” in Spain is “duelos y quebrantos” (mourning and suffering). Why it is called that I don’t know unless it’s because “quebranto” literally means “break-down” and you break the eggshell. The dish is mentioned in Don Quijote de la Mancha.